Healing Moroccan Lentil Soup
Servings: 4 bowls
Ingredients
- 1 cup dry brown lentils soaked*
- 1 fennel bulb diced (approx. 3/4 cup)
- 1 yellow onion diced (approx. 1 cup)
- 2 carrots peeled and chopped (approx. 3/4 cup)
- 1 sweet potato peeled and chopped (approx. 2 cups)
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 1/2 teaspoon coriander
- 1/4 teaspoon cayenne optional
- 1/4 teaspoon cinnamon
- 6 cups vegetable broth**
- juice of 1 lemon
- salt to taste if needed
- fresh cilantro for topping
- thinly sliced radishes for topping optional
Instructions
- Warm the olive oil in a large pot or Dutch oven over medium heat then toss in the onion and the fennel. Cook for 2-3 minutes.
- Next add the carrots, garlic, and sweet potato along with the spices. Stir together and cook for 1 minute then pour in 1/2 cup vegetable broth. Bring to a low boil and cook for 15 minutes so that the liquid reduces by approximately 1/3.
- Pour in the remaining broth along with the rinsed lentils and bring to a boil. Reduce to a simmer and cook for 20 minutes, or until the lentils are tender.
- Turn off the heat and then squeeze in the lemon juice and stir together. Ladle into individual bowls for serving and top with cilantro and radishes (optional). Serve warm and enjoy!
Notes
*this recipe assumes the lentils have been soaked for at least 6 hours (or overnight) and then rinsed. I prefer to do this to make them easier to digest. If you would like to skip that step then you'll need to add an additional 2 cups of vegetable broth to the recipe.
**I always use Better Than Boullion for my broth which tends to be more flavorful/saltier than traditional broth. Add salt to taste, if necessary.